Kir Sophistication: Ring in the new year with simple elegance
Story and photo by JANNA ZEPP
New Year’s Eve traditionally involves champagne or some form of sparkling wine, but this year calls for a variation of the theme. Kir (pronounced “keer” or “kair”) evolved from a previous incarnation at the end of World War II in France. The original blanc-cassis libation required red wine, but the German army absconded over the border with almost all of the French red, leaving France with an excess of white wine. The traditional blanc-cassis was, temporarily, no more.
But necessity, proverbially the mother of invention, and French ingenuity triumphed. White wine replaced red, birthing a global star of a concoction. Named after Félix Kir, mayor of Dijon in Burgundy, who popularized the drink by offering it at receptions to visiting delegations. Besides treating his international guests well, he also promoted two economic products of the region: white wine and crème de cassis. Kir allowed one of Dijon’s producers of crème de cassis to use his name, then extended the right to their competitors as well.
In the decades and centuries since, Kir has spawned variations of the original. In this particular column, we are making the Kir Impérial (made with champagne) or Kir Pétillant (made with sparkling wine). The common ingredient is a raspberry liqueur such as Chambord. And if the French pronunciation gets too complicated after one or two sips, call it a Berry Kir and be done.
This is a favorite apéritif of mine. In a year abroad before college, I spent a week in Paris with a friend whose grande dame grandmother introduced it to me as the only suitable pre-dinner quaff for well-born ladies of “la qualité.”
BERRY KIR
Ingredients
3 ounces sparkling wine or champagne
½ ounce raspberry liqueur (not syrup)
Served
Straight up in a wine glass or champagne coupe or flute, chilled, without ice. Measurements might vary on second and third creations. Drink responsibly.
Preparation
Add the raspberry liqueur to the bottom of the glass, then top with wine. Carbonation fares better if added last.
I like to toss 2-3 blueberries or raspberries in as garnish, but they are not required.
À votre santé (or simply “tchin-tchin”) et bonne année, mes amis. Enjoy!
